These moist raspberry lemon muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast…or dessert! Originally published January 24, 2014.
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So, if I’ve understood correctly, you all are tired of this whole winter thing. I don’t think a day has passed in the new year that I haven’t seen a social media post of someone’s snow-blanketed backyard. I’m not complaining, I’ve been there.
But…I’m not there anymore, and I have to say that I felt pretty fabulous today as I drove around town with the sunlight streaming into my rolled-down windows. California may be full of a bunch of crazy people, but the weather kind of makes up for it.
Moist raspberry lemon muffins with fresh lemon glaze
To all of you who are virtually clawing my eyes out right now, I offer you springtime muffins. Look! They’re so happy! When you eat them (all of them…at least I did), close your eyes and think of tulips, and you will be able to forget about the massive snowstorm out your window. I promise.
Key ingredients
- We’re using the zest of a whole lemon (plus the juice!), which is where that bright, citrusy flavor really shines. Just be sure to avoid the white pith when zesting. It can give your muffins a bitter taste.
- Fresh raspberries add juicy pops of sweetness to these muffins. You can also use frozen raspberries. Just toss them into the batter straight from the freezer; there’s no need to thaw them.
- Sour cream is the secret to ultra-moist, ultra-tender muffins.
How to make raspberry lemon-glazed muffins
Preheat your oven and grease your muffin pan. Let your raspberries dry completely after rinsing.
Mix your dry ingredients separately, then stir together the wet ingredients until smooth. When you combine everything, don’t over mix. Stop when the batter is just coming together for the most tender muffins.
Don’t forget to lightly flour the raspberries so they don’t sink to the bottom. Be gentle so they don’t fall apart.
Fill each space in the muffin tin with about 3 tablespoons of batter and bake until lightly golden and set in the center. Let them cool slightly before glazing.
To make the glaze, simmer lemon juice and sugar until syrupy, then brush it over the warm muffins and dip them in lemon sugar for that extra pop of flavor. I like to serve these warm, but they are also delicious at room temp.
How to store
Store muffins in an airtight container at room temperature for up to 2 days. After that, pop them in the fridge to keep them fresh a little longer (about 4–5 days total).
How to reheat
Warm the muffins in the microwave for about 10–15 seconds to bring back that soft, just-baked texture. If they’ve been refrigerated, give them a few extra seconds.
Can I freeze leftovers?
Yes! These muffins freeze beautifully! Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave straight from frozen for a quick treat.
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Raspberry Lemon-Glazed Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup sugar
- 1 lemon, completely zested
- 1/4 cup unsalted butter, 1/2 stick, melted
- 1 & 1/4 cups sour cream
- 1 & 1/2 cups raspberries
For the glaze:
- 1/4 cup sugar
- 1/4 cup lemon juice, fresh
- 1/3 cup sugar
- lemon zest
Instructions
- Preheat the oven 350 degrees. Grease a muffin pan; set aside.
- Rinse the raspberries and let them sit out to dry.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, stir together the egg and 1 cup of sugar until it forms a paste. Add half of the lemon zest, or at least a teaspoon. Add the melted butter and stir to combine. Add the sour cream in 2 additions, stirring until just combined.
- Use a wooden spoon to stir in the flour mixture. Stop when it is not quite combined all the way.
- Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle, those little guys are fragile. Mix until the raspberries are incorporated, but don’t overdo it.
- Spoon the batter into the greased muffin pan. You want about 3 tablespoons of batter per muffin.
- Bake for 20-22 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.
- While the muffins are setting up and cooking, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.
- In a small bowl, combine 1/3 cup sugar with the remaining lemon zest, or at least a teaspoon.
- Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.
I would love to try out this recipe it sounds delicious!
Looks yummy! The first thing I would make is jam filled brown sugar and oat muffins! A favorite at our house. So do you spray the silicon with non stick spray just like a metal pan?
Jam-filled brown sugar oat WHAT? I’m not answering your question until I get that recipe.
Just kidding. You still spray them. Although I’ve heard reports that you don’t need to. I’m paranoid and always do.
I got this recipe from a cookbook, but it just didn’t have enough yum, so I adjusted it and added the jam.
Jam-filled brown sugar oat muffins
1 cup oats (old fashioned or rolled or whatever is in the kitchen)
1 cup whole wheat flour (I love my wheat grinder!)
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup brown sugar
3/4 cup milk
1/4 cup vegetable oil
1 tsp vanilla
Combine oats, flours, baking powder, and salt in a small bowl. In another bowl, beat the eggs, add brown sugar, milk, oil, and, vanilla. Stir in the dry ingredients until moistened.
Put half of the batter into a dozen muffin cups. Put a spoonful of jam on top of each. Put the rest of the batter on top of the jam. Bakeat 375 F for 20-30 minutes (I can’t remember how long…. So keep an eye on them!).
Thanks so much Emily! I really want to try those out!
When I made my egg muffins, they popped out of my silicone liners so easily and I didn’t spray them! Although you can, its not necessary.
If I were to win, I would make either chocolate chip muffins or red velvet muffins….or maybe I would just make both!
Definitely both, Alice :)
What a great recipes! I can’t wait to give it a try.
I’ve been wanting to try silicon, but haven’t gotten around to it yet :/ But I think if I got these I would make hot cocoa cupcakes because the weather is perfect for it and I hate the mess of them in metal trays.
Either these muffins or eggs muffins. Hard choice!
Thanks for the yummy looking recipe, I can’t wait to give them a try. They will be just fine in the muffin pans I have but would definitely be better cooked in something that required less clean up.
Thank YOU for commenting Carrie! Let me know what you try out :)
I would be using these to make all sorts of muffins and cupcakes for my family.
My kids would beg for chocolate cupcakes. Or banana muffins. Or apple muffins.
I’ve actually been wanting to get some silicone cups for my pup-cakes. It would be soooo much easier than the metal ones. I’m thinking of tweaking this recipe with strawberries though since I’m not really big on raspberries. :)
I’ve heard reviews that these are excellent with strawberries–tastes like strawberry lemonade! I want to try it!
These look amazing! I’m adding them to my daughter’s frog-princess themed birthday party menu :) And, of course I’d make these or banana muffins in the silicon baking cups/pan.
Frog Princess? So cute!
I would make blueberry cheesecake muffins.
Yum, can’t wait to try these. Lemon AND raspberries, two of my favorite things.
And that muffin pan looks awesome!
These would be the first thing I would try in this pan if I won and then I would make some chocolate cupcakes for my son :)
I love spring timey muffins! I’ve got a muffin recipe kind of similar to this up my sleeve for Valentine’s Day. But I haven’t had a chance to make them yet. I think you just inspired me to get er’ done!
I won’t make these muffins. If I win, I’m gifting the silicone thing to my mom, or somebody who would use it.
But then maybe I’ll make your black-bean taquitos, because I still haven’t tried those.
Your mom would be very happy if you won! I would bake some of these awesome-looking muffins, and send some back to you :)